I’m going through a kind of yellow phase right now, meaning that I bought a yellow bullet journal, a yellow top from madewell, and I’m using a to do list to match. I need a little sunshine right now, because if I’m being honest, I’m having a really difficult week/month/year. I’m going through change after change, and sometimes it feels like I’m keeping up! Then other times I feel like I can’t answer texts, calls, emails, and I’m too busy to even breathe. My immediate reaction to stress is to hole up, not communicate and just try to get through it so I can get to the next task. I realize that I’m creating stress for myself. I’m filling my days with menial tasks so I don’t have to sit with any discomfort I have. Making myself busy allows me to neglect some important things I’m too scared to do.
Wow, after just writing those words, I feel relief! It’s difficult to be vulnerable in this space, because in my head I think that my readers want me to have it together. But, in reality, it’s important for me to share my low points with you, so we can connect and so that you know that you’re not alone. Let’s do the hard stuff because we can! It can be scary, but I believe in you. Those are the words I need to hear, so if you need them, too, I’m sharing them.
If you need a little sunshine this week, this recipe for Mediterranean Chicken Lettuce Wraps has the most beautiful turmeric yogurt sauce that is yellow! It’s a healthy, sunshiney recipe that will leave you feeling great. Just don’t wear a white top when you eat it like I did. You’re just asking to spill yellow turmeric sauce on your shirt. If you don’t want a lettuce wrap, feel free to turn it into a salad! I commend you for being inventive. These chicken lettuce wraps are seasoned with beautiful mediterranean spices and marinated in yogurt, so they’re juicy, healthy, and low carb!
We’re making the chicken on skewers because it’s more fun and it promotes lovely browning. Let’s get started on this recipe.
First, marinate your chicken. Simply whisk together, yogurt, olive oil, za’atar, rosemary, thyme, salt, and red wine vinegar. If you don’t know what Za’atar is, it’s a middle eastern spice blend, and you can find it at any grocery in the spice section! Now cut your chicken into one inch pieces and add them to the marinade, mixing to coat it all. Just cover it and refrigerate for at least an hour and up to 24 hours.
Next, we’ll make our turmeric sauce. To make it, add turmeric, yogurt, garlic, olive oil, red wine vinegar, mustard, and salt to a small bowl and whisk together well until it’s runny. Set this aside.
Now, skewer your chicken! I think about four pieces on a six inch skewer is just right, so don’t over crowd or stuff them full. To grill the chicken, use a grill pan or a cast iron skillet. Heat the skillet to medium high and add some olive oil to coat the pan. Once the pan is very hot, add the skewers to the pan and let them cook for 6 minutes, then turn them over and cook 6 minutes more. Remove the skewers to a clean plate and prep for your wraps.
Pull the leaves off the lettuce whole and set up a buffet of lettuce, feta, chicken and turmeric sauce so that people can make their own wraps. If you’re feeding more than three, then simply double the recipe and cook the skewers in a couple batches! If you love this recipe, you’ll also love my Chicken Shawarma Bowls.
- 1 lb boneless skinless chicken breasts or thighs
- ½ cup plain greek yogurt
- ¼ cup olive oil, plus more for cooking
- 2 tsp za'atar or sumac
- 1 tsp ksoher salt
- 1 tsp fresh rosemary, chopped
- 1 tsp fresh thyme
- ¼ cup plain greek yogurt
- 2 minced garlic cloves
- 2 tbsp olive oil
- ½ tsp ground turmeric
- 1 tsp dijon mustard
- ½ tbsp red wine vinegar
- 2 pinches of kosher salt
- ½ cup crumbled feta cheese
- 1 head of butter lettuce
- Cut the chicken into one inch cubes. In a large mixing bowl, add the yogurt, olive oil, za'atar, kosher salt, rosemary, and thyme and whisk together. Add the chicken and toss to coat. Cover and refrigerate for at least an hour and up to 24 hours.
- In a small mixing bowl, add the yogurt, garlic, olive oil, turmeric, mustard, vinegar, and kosher salt. Whisk together until it's slightly runny.
- Skewer the chicken on six inch skewers, careful not to over crowd the skewers. About 4 pieces of chicken will fit on each skewer. To grill your chicken, heat a cast iron skillet or grill pan over medium high heat. Add a drizzle of olive oil to coat the pan. Add your skewers and cook for 6 minutes on each side (12 minutes total.)
- Once the chicken is cooked, remove it to a clean plate. Prepare dinner plates with large full pieces of lettuce, feta for topping, and turmeric sauce for topping. Serve the skewers and have everyone make their own lettuce wraps.
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